The name of RESTAURANT DE CHINE, originally "THE CHINESE" refers to the convergence of all types of Chinese cuisine and specialties from different provinces all over China executed to perfection as well as unique and innovative at the restaurant.
RESTAURANT DE CHINE serves up authentic yet modern Chinese dishes which our kitchen team creates with heart and tremendous passion, selects with precision for the freshest seasonal ingredients, and prepares the dish with master skills while our staffs serve with the most sincere and attentive attitude to bring you a warm and welcoming modern hideaway with a touch of Chinese aesthetics for ever-memorable Chinese dining experience in the hustle.
EXECUTIVE CHEF – RINGO CHOW
Ringo Chow, born in Hong Kong, he is now the Executive Chef of RESTAURANT DE CHINE. His profound cooking experience of several well-known Chinese restaurants, including China Tang (Landmark), China Tang London at the Dorchester, Penthouse Banquet Hall of Hang Seng Bank Headquarters, Noble Canteen and etc. enables him to present delicate culinary art of Cantonese and other provincial cuisine.
Chef Ringo has been a chef for more than 30 years. He started to be a trainee chef when he was 17. Later on, he acted as the head chef in local and mainland China's restaurants and skillful in cooking Cantonese cuisine. Subsequently, he joined Penthouse Banquet Hall of Hang Seng Bank Headquarters as Sous Chef from 1995 to 2000, which is specialized in high-end banquet cuisine. After that he became the Executive Chef of "Noble Canteen" in 2003. Chef Ringo gained a lot from these two restaurants. He improved his skill in cooking Cantonese dishes and learned the culinary skills of fine delicacy too.
At RESTAURANT DE CHINE, Chef Ringo will boldly try different kinds of ingredients, creatively craft new dishes and present his signature delectable dishes to the guests.
G/F, 13 Stanley Street, Hong Kong.